Griddled Chicken Satay Salad Recipe

Introduction

This griddled chicken satay salad combines tender marinated chicken with a fresh, crunchy salad and a rich, flavorful peanut dressing. It’s a vibrant and satisfying dish perfect for a light lunch or a casual dinner that packs a punch of taste and texture.

Ingredients

• 2 tbsp soy sauce
• 2 tsp medium curry powder
• 2 garlic cloves, minced
• 2 tsp soft brown sugar
• 3 Morrisons Chicken Breast Fillets
• 2 tbsp crunchy peanut butter
• 2 tbsp sweet chilli sauce
• 1 lime, juiced
• 1 tbsp soy sauce
• 3 Little Gem lettuce hearts, cut into wedges
• ¼ white cabbage, finely shredded
• ½ cucumber, halved, seeded and sliced
• 1 bunch of spring onions, sliced
• Small bunch of coriander, leaves roughly chopped
• 1 lime, cut into wedges to serve

Instructions

1. Step 1: In a large dish, pour in 2 tbsp soy sauce, then stir in the curry powder, minced garlic, and brown sugar until the sugar dissolves. Slice the chicken breasts in half horizontally to create thin fillets, add them to the marinade, cover, and chill for at least 1 hour, or preferably overnight.
2. Step 2: To make the dressing, mix the peanut butter with the sweet chilli sauce, lime juice, 1 tbsp soy sauce, and 2 tbsp water until you have a thick, drizzly sauce. Keep it chilled if not using immediately.
3. Step 3: Heat a non-stick griddle pan over high heat. Sear the chicken fillets in batches for 3-4 minutes on each side until just cooked through, then transfer them to a board to rest.
4. Step 4: While the chicken rests, toss the lettuce wedges with the shredded cabbage, sliced cucumber, most of the spring onions, and chopped coriander in a large bowl or on a serving platter.
5. Step 5: Slice the rested chicken and arrange it over the salad. Drizzle the satay dressing on top, scatter the remaining spring onions and coriander, then serve with lime wedges to squeeze over just before eating.

Tips & Variations

• Marinate the chicken overnight for deeper flavor and tender meat.
• Use crunchy peanut butter for extra texture, or smooth peanut butter for a creamier dressing.
• Add chopped roasted peanuts on top for a delightful crunch.
• Swap Little Gem lettuce for romaine or mixed salad leaves if preferred.
• For a spicier kick, add a dash of sriracha or chopped fresh chilli to the dressing.

Storage

Store leftover chicken and dressing separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently on a pan or in the microwave before adding to fresh salad greens. The salad components are best assembled fresh to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breast fillets?

Yes, chicken thighs work well and generally stay juicier, but adjust cooking time as they may take a bit longer to cook through.

Is this recipe suitable for meal prep?

It’s perfect for meal prep if you store the chicken, dressing, and salad ingredients separately to keep everything fresh and crisp until serving.

Griddled Chicken Satay Salad Recipe

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★★★★★

4.7 from 64 reviews

• Author: Hailey
• Total Time: 1 hour 25 minutes (including marinating time)
• Yield: Serves 3

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Description

A vibrant and flavorful Griddled Chicken Satay Salad featuring tender marinated chicken breasts cooked to perfection on a griddle pan and served over a fresh, crunchy mix of lettuce, cabbage, cucumber, and herbs, topped with a rich, creamy peanut and chili dressing. This dish balances savory, sweet, and tangy flavors, making it a perfect light lunch or dinner option.

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Ingredients

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Marinade

• 2 tbsp soy sauce
• 2 tsp medium curry powder
• 2 garlic cloves, minced
• 2 tsp soft brown sugar
• 3 Morrisons Chicken Breast Fillets

Dressing

• 2 tbsp crunchy peanut butter
• 2 tbsp sweet chilli sauce
• 1 lime, juiced
• 1 tbsp soy sauce
• 2 tbsp water

Salad

• 3 Little Gem lettuce hearts, cut into wedges
• ¼ white cabbage, finely shredded
• ½ cucumber, halved, seeded and sliced
• 1 bunch of spring onions, sliced
• Small bunch of coriander, leaves roughly chopped
• 1 lime, cut into wedges (to serve)

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Instructions

1. Prepare Marinade: Pour 2 tbsp soy sauce into a large dish. Stir in 2 tsp medium curry powder, 2 minced garlic cloves, and 2 tsp soft brown sugar until the sugar dissolves completely.
2. Marinate Chicken: Slice the chicken breasts horizontally to create thin fillets. Place the chicken in the marinade, cover, and refrigerate for at least 1 hour, preferably overnight, to infuse the flavors.
3. Make Dressing: In a bowl, mix 2 tbsp crunchy peanut butter with 2 tbsp sweet chilli sauce, the juice of 1 lime, 1 tbsp soy sauce, and 2 tbsp water. Stir until you have a thick, drizzly sauce. Chill the dressing if not using immediately; it will keep for two days.
4. Cook Chicken: Heat a non-stick griddle pan on high. Grill the marinated chicken fillets in batches for 3-4 minutes per side until just cooked through. Remove from heat and let the chicken rest on a board.
5. Assemble Salad: Toss together the lettuce wedges, finely shredded cabbage, sliced cucumber, most of the spring onions, and roughly chopped coriander in a large salad bowl or platter.
6. Slice and Serve: Slice the rested chicken and scatter it over the salad. Drizzle generously with the satay dressing. Garnish with the remaining spring onions and coriander leaves. Serve with lime wedges to squeeze over and enjoy immediately.

Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• The dressing can be prepared in advance and refrigerated for up to two days.
• Ensure the griddle pan is hot to get a nice sear on the chicken without drying it out.
• For a spicier kick, add a pinch of chili flakes to the dressing.
• This salad is best served fresh to maintain the crunch of the vegetables.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Asian

Keywords: chicken satay salad, grilled chicken recipe, peanut dressing, fresh salad, Asian chicken salad